4 eggs or 1 cup refrigerated egg substitute
1 tbsp low-fat milk
1 tbsp Mrs. Dash Extra Spicy Blend (or a similar product of your choice)
1/2 medium-size red bell pepper, finely chopped
1 small onion, finely chopped
nonstick canola or olive oil spray
Spray a heavy nonstick skillet with the oil spray.
Break eggs into a medium bowl and whisk with the milk until fluffy; add the seasoning blend.
Saute the bell pepper and onion in the skillet over medium heat until softened.
Add the whisked eggs to the skillet and reduce heat to low. Stir gently while cooking until the eggs are set; 3 to 4 minutes.
Basic Turkey Gravy
Keep sodium, fat, and carbs low with this essential Thanksgiving staple.
- Calories - 47
- Carbohydrates - 4g
- Fat - 3g
- Protein - 1g
- Sodium - 193 mg
- 1 Package Neck, heart, gizzard from turkey giblets
- 1 Medium carrot thickly sliced
- 1 Medium onion thickly sliced
- 1 Medium celery rib thickly sliced
- 1/2 Teaspoon salt
- 1 TURKEY liver
- 3 Tablespoons fat from poultry drippings
- 3 Tablespoons all-purpose flour
- 1/2 Teaspoon salt
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
- Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.